Wash the pumpkin, remove the rind and cut into half-centimeter slices. Place the slices on a baking tray covered with parchment paper and dress with a little oil, salt and rosemary. Bake in a hot ventilated oven at 250° for about 8 minutes; the pumpkin should not be allowed to split. Mix the Parmesan and Asiago in a bowl. Brush a medium-sized baking dish of about 20×24 cm with very little oil, place a layer of pumpkin, one of zucchini and mountain chards and one with the cheeses; make a total of 3-4 layers and finish with the pumpkin and Asiago shavings. Bake in a hot oven at 200° for about 20 minutes. Serve warm.
